ESSENTIAL FUNCTIONS:   Inspires others with a clear direction by understanding and demonstrating a high level of commitment and energy in all endeavors.  Consistently demonstrates superior customer service skills and acts as a positive role model for all employees.  Conveys positive energy and enthusiasm focusing on the guest interaction.   Continuously improves service by evaluating service breakdowns using guest feedback, data and behavior. Communicates service breakdowns and team plans in buzz sessions and facilitates opportunity-seeking meetings to consistently involve all team members in service improvements.   Immediately addresses service breakdowns and follows up to ensure guest satisfaction.  Keeps team well informed of property promotions and events.   Develops highly skilled, successful employees, sets realistic and measurable service standards and holds employees accountable for meeting them.  Clearly communicates and enforces company expectations including Code of Commitment, policies, procedures, department goals and business strategy.  Addresses employee performance issues, coaches for improvement and provides ongoing feedback.  Uses EOS data to improve the workplace, listens and responds to employees, recognizes and rewards individual and team performance.  Consistently follows company policies, procedures and industry regulations, maintains accurate and up-to-date employee records, and completes performance reviews timely.  Takes personal responsibility for creating an atmosphere of commitment to internal guests needs.   Completes responsibility of all Stewarding Operations in absence of Assistant Chief Steward.  Assists Executive Steward in scheduling labor to OMS guidelines.  Reassigns employees when necessary to ensure smooth operation in all outlets.  Carries out inspections and administers Quality Assurance Program on assigned shift.   Maintains adequate supplies in all outlets.   EDUCATION/SKILLS/EXPERIENCE: High school diploma or equivalent required.  Some college preferred.  Supervisory, communication and organizational skills.  Ability to read and write English.  Two years experience in supervisory position in the Hospitality Industry or related field, with direct supervision of employees and experience in scheduling labor and maintaining inventories.   DISCLAIMER: “This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, effort or working conditions associated with the job.  While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g., emergencies, changes in personnel, workload, rush jobs, or technical developments).”